Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions

Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties. Enzymatic hydrolysis is an important strategy for obtaining bioactive peptides and the reaction variables determine the properties of the hydrolysates. Thus, whey protein hydrolysates were obtained by evaluating various hydrolysis conditions and the most appropriate ones were selected to achieve a potentially functional ingredient.